Sulphur smells

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lord groan
Hollow Legs
Posts: 494
Joined: Sun Aug 12, 2012 12:34 pm
Location: Hampshire

Sulphur smells

Post by lord groan » Sun Jul 30, 2017 9:35 am

As the apple picking season is almost upon us I thought I'd ask about sulphur smells when fermenting cider, I know a number of people have had this in the past and I had one exceptionally stinky brew last year. I've brewed from juice squeezed from pulped fruit 3 times, once using campden tablets to sterilise the juice before fermenting, and the other 2 had no pre-fermentation treatment and I just gambled on not getting an infection.
The only one that stank was the campden tablet one.
So has anyone ever had the sulphur stink without using campden tablets/potassium or sodium metabisulfite?

When I used them I dissolved two in water and stirred into the juice (15l approx), then left the fementer lid loosely on top to keep bugs out. Should I have left the lid off to allow the smell to dissipate?
Is it worth bothering with?
cheers
lg

oldbloke
Under the Table
Posts: 1355
Joined: Fri Jul 16, 2010 9:29 am
Location: Todmorden, Wet Yorks

Re: Sulphur smells

Post by oldbloke » Sun Jul 30, 2017 12:42 pm

Sulphur smells are usually associated with lack of nutrient. They're normally gone by the end of the ferment but as they indicate the yeast is struggling you might want to do something about it. Thiamine and/or diammonium sulphate (aka commercial yeast nutrient)
In his book "Craft Cider Making", Andrew Lea suggests taking two small samples and adding a copper coin or a piece of copper wire to one, then comparing them after 10 minutes.
If the copper treatment worked, you can treat the whole batch with copper sulphate.

lord groan
Hollow Legs
Posts: 494
Joined: Sun Aug 12, 2012 12:34 pm
Location: Hampshire

Re: Sulphur smells

Post by lord groan » Fri Aug 04, 2017 8:18 pm

Thanks oldbloke, i was getting sidetracked by the coincidence of sulphur in the campden tablets

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